engleski

Evaluation of the Adsorption and Desorption Dynamics of Beet Juice Red Dye on Alginate Microbeads

The use of alginate microcapsules has often been mentioned as one of the ways to remove dyes from waste solvents, water, and materials from the food industry. In addition, alginate can be used as a wall material for microencapsulation of food dyes and their further application in the food industry. The aim of this study was to i) determine the effect of alginate concentration (1, 2, 3 and 4 %) on the ability of adsorption and desorption of natural beet root red dye and ii) evalu-ate the kinetic parameters of the adsorption and desorption process, as well as the factors affect-ing and limiting those processes. According to the obtained results, the viscosity of alginate so-lutions increased with an increase of alginate concentration. Based on k2 values (the pseu-do-second order kinetic rate constant), when a more concentrated solution of alginate is used for the adsorption process, the beads adsorb a smaller amount of dye. Furthermore, based on the values for n derived from the Korsmeyer-Peppas model, the dye release rates (k) are higher for beads made with lower alginate concentrations and the release is governed by a pseudo-Fickian diffusion mechanism (n values ranged from 0.2709 to 0.3053).

alginate ; modeling ; adsorption ; desorption ; beetroot red dye

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